Vegetable Miso Soup

I stole this recipe from Whole Living magazine, a Martha Stewart publication, which I don’t normally buy since I fall into the Non-Martha category of woman. However, I found this publication helpful compared to other magazines such as Clean Eating, where 9 out of 10 recipes called for meat, dairy, gluten or all of the above. So, in this case, I decided to trust the convicted felon & attempt miso soup. After googling ‘miso’ I began my search for the ingredients.

The Raw Materials

1/2 chopped onion

2 minced garlic cloves

2 diced stalks of celery

2 carrots, diced & peeled

1 cup chopped broccoli

1 cup garbanzo beans (rinsed)

White Miso (I used the only gluten-free miso I could find at the organic market–it didn’t look white, but it tasted great)

*note: when cooking for a large family, add more veggies & more water. I used an entire can of garbanzos, 2 heads of broccoli (no stems) & 6-8 cups water.

The Method

Heat a smidge of olive oil in a dutch oven (or a pot…but I use my d.o. for everything); cook onion garlic, celery, and carrots until tender (6-8 minutes). Stir in broccoli and garbanzo beans, cooking for about 2 minutes. Add 4 cups of water and bring to a boil. Reduce heat and simmer until veggies are tender (apx 10 minutes). Remove from heat. Dissolve 2 Tbsp miso in 2 Tbsp cool water, and stir into soup.

Enjoy!

*note: this was my first experience with miso, and there are a lot of types out there. Mine was gluten-free and soy based. It came in a clear plastic bag with a little spout and looked HORRENDOUS when I squished it out–think, something you pay other people to pick up in your back yard.

However, it had an excellent flavor and made the soup very filling. It is also ‘macrobiotic,’ which means I need to do some more googling…but I’m sure it must mean something good!